http://durgan.org/2016/August%202016/26%20August%202016%20Spanish%20Onions/HTML/ 26 August 2016 Spanish Onions
These Spanish onions were planted 20 April 2016 about 120 days. They are excellent quality. They were trimmed an set out to dry thoroughly before being stored in the root cellar. Total weight obtained was 50 pounds.
Planting for reference. http://durgan.org/2016/April%202016/20%20April%202016%20Planting%20Onions/HTML/ 20 April 2016 Planting Onions
http://durgan.org/2016/August%202016/25%20August%202016%20Okra/HTML/ 25 August 2016 Okra
There are four Okra plant growing very well this year due to hot dry weather. The pods must be picked daily or they get hard and inedible. The largest in this group is too mature to eat. I cut them into slices and sauté in butter. The flowers last one day and are pretty in their clean simplicity. Some years thy grow poorly due to inclement weather. This year is the best my plants have ever grown in Zone 5.
http://durgan.org/2016/August%202016/25%20August%202016%20Tomato%20Celery%20Juice/HTML/ 25 August 2016 Tomato Celery Juice
Fifty pound of tomatoes and five pounds of celery were taken from the garden and processed into 17 liters of pressure canned juice. About ten pounds of the tomatoes were selected for table use. The juice was pressure canned at 15 PSI for 15 minutes for long term storage at room temperature. Annotated pictures depict in more detail the process.
http://durgan.org/2016/August%202016/23%20August%202016%20Eggplant/HTML/ 23 August 2016 Eggplant
Twelve pounds of eggplant, dusky and black magic, were made into 11 liters of pressure canned juice, 15 PSI for 15 minutes. About five pounds of large cucumbers were added, not shown in the pictures. Five liters of water was added to the cooking pot to make a drinkable consistency. There was little residue from the food mill straining, so on this was not put through the Champion juicer. Annotated photos depict the process.
http://durgan.org/2016/August%202016/22%20August%202016%20Cantaloupe/HTML/ 22 August 2016 Cantaloupe
Cantaloupe are in season and abundant in my area. Five, about three pounds average weight each, were purchased for $2.50 each one. The rind and seeds were removed, the main part was cut into small pieces and cooked until soft and made into a smooth slurry. There was no requirement for straining before placing in liter jars for pressure canning at 15 PSI for 15 minutes for long term storage. The juice obtained is sweet and most pleasant. The seeds were steamed for 15 minutes and put through a Champion Juicer to get the seed ingredients. They make a fine paste similar to peanut butter for toast and are touted to have desirable nutrients. Pictures depict the process.
http://durgan.org/2016/August%202016/21%20August%202016%20Tomato%20Juice/HTML/ 21 August 2016 Tomato Juice
Fifty pounds of tomatoes were picked and processed into 24 liters of tomato juice. Twenty four liter jars of pressure canned juice was obtained. Annotated pictures delineate the process.
http://durgan.org/2016/August%202016/20%20August%202016%20Garlic/HTML/ 20 August 2016 Garlic
Three garlic plants were left in the ground to have the seeds, bulbils, fully dried and mature. The main bulb loses the outer sheath and the indivual cloves get much larger than when harvested with the heath intact about the first week of July. I have also found that the bulbs without the sheath keep as long as the sheathed bulbs. I now intend to harvest when the bulbs start to lose their sheath due to having such large cloves.
http://durgan.org/2016/August%202016/20%20August%202016%20Peach%20Juice/HTML/ 20 August 2016 Peaches (Juice)
Sixteen pounds of peaches were purchased for $1.65/pound and made into 8 liters of juice. Seven were pressure canned at 15 PSI for 15 minutes for long term storage. Method of processing. Pits removed, covered with water about four liters, cooked until soft about 20 minutes, made into a slurry with hand blender, strained through a food mill of 2 mm screen, stored in liter jars for pressure canning. There is no residue of consequence with peaches, and straining is probably not necessary. The juice is most pleasant.
http://durgan.org/2016/August%202016/18%20August%202016%20Tomato%20Juice/HTML/ 18 August 2016 Tomato Juice
Ninety five pounds of fresh picked tomatoes were picked and processed into 40 liters of pressure canned juice. Each liter jar contains about 2 pounds of strained tomato juice. The tomatoes were cooked in their own liquid except for on liter of water added to the pot to start the cooking process. The juice was pressure canned at 15 PSI for 15 minutes for long term storage at room temperature. Four cooking batches were required, since about 20 pounds can be handled by the cooking pot at one time. Annotated pictures depict the highlights of the process.
http://durgan.org/2016/August%202016/17%20August%202016%20Redhaven%20Peach%20Tree/HTML/ 17 August 2016 Redhaven Peach Tree
My little Redhaven Peach Tree only produced four peaches this year. It had some anomaly that made the leaves curl, which has finally disappeared. There are several peach orchards in my area. I want to pick some fruit off a tree, since peaches do not ripen after being picked. They make a fine juice.